Peanut Butter Cup

A couple weeks ago we were in the freezer aisle buying spinach, Alayna was scoping out the ice creams on the other side.  She wanted the Peanut Butter Cup.  Except we were making "Purple Cow" flavour that weekend.  Instead, we bought some peanut butter cups to store in the freezer for the next week's ice cream.  It was very worth the wait.

Peanut Butter Cup Ice-Cream
1 Cup Peanut Butter (we used the creamy Jif Natural)
2/3 Cup sugar
1/2 tsp salt
2-14 oz cans Coconut Milk
20 mini peanut butter cups, most chopped into sixths but save a few to only chop into quarters)

Beat peanut butter, sugar and salt till smooth.
Stir in coconut milk.  Cool mix in fridge for an hour.
Churn mixture in the maker.  Transfer to a container, stirring in peanut butter cups.  Freeze overnight.

As if that wasn't yummy enough, Paul made his very own "Magic Shell" type of chocolate topping.

Crispy, melt-in-your-mouth chocolate topping.
1/4 Cup Coconut Oil
1/4 Powdered Sugar
2 Tbs Cocoa Powder

Microwave oil quickly, like 15 seconds, to melt it.  Stir in sugar and cocoa.  Drizzle on top of frozen ice cream.